|
|
| Recipe Name | SHISH KEBAB , Lahm mashwi |
| Ethnic Origin - | Mideast | Source - | Family Recipe |
| Food Category | Main dish |
| Recipe Description | Lamb broiled or grilled on skewer. |
| Instructions | It tastes best when made with very young spring lamb. |
| Broil the skewered meat over charcoal on their |
| braziers or Gas grill or broiler oven. The juices which |
| drip during the broiling are caught inside a loaf of |
| Arabic bread. When the meat is done, it is slipped off |
| the skewer into the bread. |
| Cut meat into one-inch cubes. Season with salt and |
| pepper and let stand for an hour. Spear on to skewers, |
| allowing six pieces of meat per person. Alternate lean |
| and fatty meat with onions. Broil under a very hot |
| flame, or over charcoal until outside is well browned |
| and sizzling. If broiled in the oven, sprinkle a little |
| olive oil over meat before broiling so that it will not dry |
| out. Excellent accompaniments to this meat are laban |
| and hummus bi tahini and baba ghannouj. |
| Utensils |
| Vegetarian |
| Time to Prepare | 25 minutes |
| Number of Servings | 4 |
| Calories/Serving |
| Nutritional Info |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Lamb | 1 | lb, leg or stew, cut in I" cubes |
| Onions | 0.5 | small |
| Salt | 1 | tsp |
| Black Pepper | 1 | tsp |
| Monday, November 19, 2007 | Page 14 of 19 |